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Stir Fried Tofu & Vegetables

Veggie.Lover's picture
Ingredients
  Firm tofu 1⁄2 Pound, cut into 0.5 inch cubes (Medium Firm)
  Soy sauce 3 Tablespoon
  White vinegar/Rice vinegar 1 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced or pressed
  Grated ginger/1/8 teaspoon ground ginger 1⁄2 Teaspoon
  Peanut oil/Salad oil 3 Tablespoon
  Carrot 1 Large, chopped
  Broccoli flowerets 1 Cup (16 tbs) (Bite Sized)
  Broccoli stems 1 Cup (16 tbs), thinly sliced
  Bean sprouts 1 Cup (16 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Coriander 3 Tablespoon, minced
Directions

Place tofu in a shallow bowl.
In another bowl, mix soy, vinegar, cumin, garlic, and ginger; drizzle over tofu.
Set aside while you prepare remaining ingredients for cooking.
Heat oil in a wok or wide frying pan over high heat.
Add carrot and stir fry for 1 minute; add broccoli and continue stir frying for 2 more minutes.
Then mix in bean sprouts, mushrooms, and green onions.
Stir fry for 30 more seconds, then reduce heat to medium high.
Add tofu mixture and cook, stirring gently, just until tofu is heated through but vegetables are still crisp.
Garnish with coriander.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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